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Coffee pp 115–152Cite as

Nitrogenous Components

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Abstract

Coffee is undoubtedly one of the most complex of the more commonly encountered food commodities from the point of view of its chemistry. Not so much because the green coffee bean contains a wide range of different chemical compounds, but rather that these compounds react and interact at all stages of coffee processing to produce a final product (a cup of coffee) with an even greater diversity and complexity of structures. Our understanding of this complex mixture has been exacerbated by two major analytical problems, namely the extremely low levels at which some compounds are present, and yet will have sensory significance, and secondly that many of the interactions lead to the formation of high molecular weight polymeric material which is often very difficult to characterise structurally. Nonetheless, polymeric material may well contribute up to 50 % of a coffee brew and is important for aroma retention as well as physical properties. These analytical problems become readily apparent in a consideration of the nitrogenous components. Thus, for example, volatile nitrogen heterocyclic compounds may be present at the sub-ppb level, and the brown pigments or coloured matter present in coffee brew are mainly high molecular weight products of the browning reaction (melanoidins).

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  1. Department of Food Science, University of Reading, UK

    R. Macrae

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  1. R. Macrae
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  1. Ashby Cottage, Donnington, Chichester, West Sussex, PO20 7PW, UK

    R. J. Clarke

  2. Department of Food Science, University of Reading, PO Box 226, Whiteknights, Reading, RG6 2AP, UK

    R. Macrae

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Macrae, R. (1985). Nitrogenous Components. In: Clarke, R.J., Macrae, R. (eds) Coffee. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4948-5_4

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  • DOI: https://doi.org/10.1007/978-94-009-4948-5_4

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